By Dr. Christina Rahm
Lyme disease is usually easier to treat when it’s diagnosed early. There’s no specific Lyme disease diet at this time. Fortunately, many people completely recover from Lyme disease after taking antibiotics. Preliminary research recommends that certain plant oils have antibacterial effects that may support Lyme disease treatment and reduce side effects. Additionally, anti-inflammatory compounds in certain foods may support your immune system to assist you with recovering from Lyme and different infections.
While the Centers for Disease Control and Prevention gives recommendations for Lyme disease treatment according to the antimicrobial perspective, it makes no recommendations as to what is meant for individuals to manage the inflammatory symptoms of the sickness. A specific diet is a perfect place to start. The foods you choose to eat can either help or frustrate recovery from Lyme disease by impacting your body’s inflammatory weight. Eating an anti-inflammatory, supplement-rich diet can accelerate recovery and create a foundation for long-term health.
We recommend that most patients start a Paleo reset diet. The Paleo reset diet is intended to reduce inflammation and develop assimilation, energy, glucose control and body weight. It is centered on the following foods: non-starchy vegetables—ideally, 6 to 8 cups of vegetables across the color spectrum (“eat the rainbow”); whole organic products; including pastured and organic meat, poultry and eggs; seafood; starchy tubers such as yams and cassava; organ meats, including beef or chicken liver; bone stock; healthy fats such as extra-virgin olive oil, coconut oil, coconut milk, avocado, nuts and seeds. therootbrands.com/purist
Creamy Asparagus Soup
Serves 4-6
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
8 ounces asparagus, chopped
2 teaspoons chopped fresh dill
½ teaspoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 teaspoon salt
3 cups vegetable broth
1 cup coconut milk
INSTRUCTIONS
1. In a 2-quart pot over medium-high heat, add the oil and heat for 1 minute or until hot.
2. Add the onions and saute for 3 minutes or until limp.
3. Add the garlic, carrots, celery and asparagus and saute for 5 minutes.
4. Add the remaining ingredients and stir well to combine.
5. Bring the soup to a boil. Lower the heat to medium and simmer for 30 minutes.
6. Pour the soup into a blender and puree until smooth.
7. Serve immediately and refrigerate leftovers.